Le Jambon à la Poêle

Sweet and sour ham slices

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


For each person

  • 1 dessertspoon goose or pork fat
  • 1 lump sugar


Melt the fat and dissolve the sugar in it slowly over a very low heat. Cook the ham very gently on each side until it turns colour but not too long in case the juice becomes too salty.

Remove the ham slice to a hot dish or direct to a heated dinner plate. Add the wine to the pan juices, allow it to reduce until it is slightly syrupy in consistency and then pour it over the ham.